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Mini Blueberry Corn Muffins

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Ingredients

Scale
  • 1 cup cornmeal
  • 1 1/2 cups spelt flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1 1/4 cup whole-milk plain yogurt
  • 7 TBS butter, melted
  • 1/4 cup honey
  • 8 oz. dried blueberries

Instructions

  1. Heat oven to 350. Spray muffin tin cups with non-stick spray or line with muffin cups.
  2. In a large mixing bowl, combine cornmeal, flour, baking soda and salt. Mix.
  3. Dig a small well in the center of the bowl, into the well add eggs, yogurt, butter and honey. Use a hand mixer to combine. Stir in blueberries.
  4. Bake until the edges pull away from the pan and turn golden in color, about 18- 20 minutes.

Notes

  • If you don't have spelt flour, you can substitute whole wheat or white flour.
  • If you want to use fresh or frozen blueberries (instead of dried), just make full sized muffins. They don't work well for the mini size muffin.
  • I used StonyField Whole Milk Grass-fed Organic Yogurt (<- not sponsored,  just love it)

Find it online: https://www.simplysissom.com/mini-blueberry-corn-muffins/